Get free recipes + tips, plus my complimentary Herb Guide

Yes! I Want This

Basil Cream-Spinach and Chicken Skillet

Basil Cream-Spinach and Chicken Skillet
Photo by Scott Suchman for The Washington Post


In this weeknight-easy chicken skillet dinner, saucy creamed spinach is served topped with chicken, promoting it from the occasional steakhouse side dish to the star of the plate. Milk, rather than cream, makes the spinach creamy but not overly rich, and Parmesan cheese and fresh basil infuse it with sumptuous aroma and flavor. Storage Notes: Leftover spinach and chicken can be refrigerated, in separate containers, for up to 3 days.


Basil Cream-Spinach and Chicken Skillet



4 pieces skinless, boneless chicken breast halves (about 6 ounces each), pounded to 1/2-inch thick
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons olive oil, divided
2 tablespoons all-purpose flour
2 3/4 cups cold low-fat milk
1 cup diced yellow onion (about 1 medium onion)
3 cloves garlic, minced or finely grated
Two (10-ounce) packages chopped frozen spinach, thawed and squeezed dry
1/4 cup packed fresh basil leaves, sliced into ribbons, plus whole leaves for garnish
1/4 cup (about 1 ounce) grated Parmesan cheese
1/4 teaspoon ground nutmeg



Season the chicken with 1/4 teaspoon each of the salt and pepper. In a large, deep skillet over medium heat, heat 2 tablespoons of the oil until shimmering. Add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. Transfer the cooked chicken to a plate and cover to keep warm. (If you need to work in batches, cook 2 pieces of chicken in 1 tablespoon of oil each time.)

While the chicken cooks, in a medium bowl or pitcher, whisk the flour into the milk until completely dissolved.

In the same skillet over medium heat, heat the remaining oil until shimmering. Add the onion and cook, stirring, until tender, about 3 minutes. Then, add the garlic and cook for 30 seconds more. Add the spinach and basil and cook, stirring, until warmed through and combined, 2 to 3 minutes. Re-whisk the flour-milk mixture and add it to the pan. Increase the heat to medium-high and cook, stirring constantly, until the mixture begins to simmer. Decrease the heat to medium-low and cook, stirring occasionally, until the mixture is thick and saucy, 4 to 5 minutes. Stir in the cheese, nutmeg and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and add any accumulated juices from the plate of cooked chicken to the pan.

To serve, spoon about 3/4 cup of the creamed spinach onto each serving plate, top each with a piece of chicken and garnish with basil leaves.

Per serving: Calories 440; Total Fat 20g; (Sat Fat 5g); Protein 44g; Carb 22g; Fiber 5g; Cholesterol 109mg; Sodium 601mg; Total Sugar 3g


Print or Share this Recipe/Article: